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Pressure Canning Method 6: Pressure Canning Name Can My Vegetables Brought to you by the National Center for Home Food Processing and Preservation, University of Georgia Cooperative Extension and Clemson Cooperative Extension Pressure Canning PUT IT UP! The PUT IT UP! series of lessons in home food preservation includes six different food preservation methods: boiling water canning, making jam, pickling, freezing, drying, and pressure canning. Each method is divided into a beginning hands-on activity and an advanced hands-on activity. Activities may stand alone or be sequenced for cumulative learning. In addition to step-by-step procedures, reflection questions, and ideas for experimentation, each method also includes additional activities: a science-based fill-in-the blank challenge, a history-based word search, a glossary, a resource list, a knowledge test, and more. On the following pages, PUT IT UP! Can My Vegetables contains: • Beginning Activity: Can My Green Beans • Advanced Activity: Can My Tomato Veggie Soup • Additional Activities: Can My Vegetables 2 BEGINNING Activity Method 6: Pressure Canning Name Date Teacher Can My Green Beans Brought to you by the National Center for Home Food Processing and Preservation, University of Georgia Cooperative Extension and Clemson Cooperative Extension Pressure Canning Credits and Acknowledgments Written by: Kasey A. Christian, M.Ed., Project Assistant, National Center for Home Food Processing and Preservation (NCHFP), University of Georgia Susan Barefoot, Ph.D., Extension Food Safety and Nutrition Program Team Leader, Clemson University Edited by: Elizabeth L. Andress, Ph.D., Director, NCHFP and Extension Food Safety Specialist, University of Georgia Judy A. Harrison, Ph.D., Extension Foods Specialist, University of Georgia Designed by: Kasey A. Christian, M.Ed., Project Assistant, NCHFP, University of Georgia Special thanks to: Pilot Program Leaders (and youth participants!) from Clemson Cooperative Extension & University of Georgia Cooperative Extension and Advisory Committee members 2014, 2015 Slightly revised April 2015 Suggested citation: Christian, K. and Barefoot, S. (2015rev). Put It Up! Food Preservation for Youth. Athens, Georgia: National Center for Home Food Preservation. Retrieved from nchfp.uga.edu. This material is based upon work supported by the National Institute of Food and Agriculture, U.S. Department of Agriculture, under Agreement No. 2011-51110-30995. The University of Georgia College of Agriculture & Environmental Sciences and College of Family & Consumer Sciences (working cooperatively with Fort Valley State University, the U.S. Department of Agriculture, and the counties of Georgia) offer their educational programs, assistance, and materials to all people regardless of race, sex, color, ethnicity or national origin, religion, age, disability, genetic information, sexual orientation, or veteran status. The University of Georgia is committed to principles of equal opportunity and affirmative action. Clemson University Cooperative Extension Service offers its programs to people of all ages, regardless of race, color, sex, religion, national origin, disability, political beliefs, sexual orientation, marital or family status and is an equal opportunity employer. The use of trade, firm, or corporation names in this curriculum and links to information on outside, commercial websites is for the educational information and convenience of the reader. Such use does not constitute an official endorsement or approval of any product or service to the exclusion of others that may be suitable. Beg.2 Pressure Canning eservation Explorat ing: A Pr ion re Cann Pressu Have you ever had canned green beans or veggie soup from the grocery store> Maybe you’ve tried green beans in a casserole during the holidays, or perhaps you’ve taken comfort in hot tomato soup on a cold winter day? In this food science exploration, you get to learn how to preserve Let’s start with some basics of your own canned vegetables at home. food science and preservation: Preservation means to prevent decay, or in other words to stop a food from breaking down and spoiling. Rotten tomatoes, moldy bread, and stinky old milk are all examples of spoiled foods. Refrigeration and freezing are very common preservation methods used in modern households to extend the shelf-life of foods. Other home food preservation methods are canning, drying (or dehydrating), making jam, and pickling. Canning is the process of closing jars of food in a canner and heating those jars inside the canner using the heat from a stovetop. Pressure Canning is when a device called a pressure canner is used for the canning process. At first glance, a pressure canner might look similar to a large stockpot like you could make soup in. You’ll see though that the lid is different. A pressure canner has a very special lid that secures tightly on top and does not let any air escape when fully closed. With it’s lid secured in place, and all openings closed off, a pressure canner is an example of a closed container. When air temperature rises in a closed container, the pressure inside also rises. This is because heat causes molecules to move more quickly, bouncing off each other The gauge on and into the walls of the container. All this movement the pressure canner is creates more and more pressure inside the container. used like a thermometer, except that instead of reading You will put about 2 inches of water in the bottom of a temperature it reads pounds pressure canner before turning a burner up to high heat of pressure. Use the gauge to underneath it. Once the water reaches a boil (212°F at determine the amount of sea level), it begins to evaporate into steam. Steam forms pressure inside the canner. when liquid water molecules are moving so quickly that they become gaseous water vapor. Steam can hold more heat than normal air, so temperatures inside pressure canners rise to 240°F and higher, with pressure building up to 15 pounds. Beg.3 Pressure Canning Beginning Pressure Canning Activity: Green Beans Time required: 1 hour for procedure + 1½ hours additional processing time = 2½ hours (+ 12 hours minimum cooling time) Ingredients: For a canner load of about 9 pint jars Select Snap, Wax, 8-9 pounds green beans (¾-1 pound per pint) or Italian 9 cups water green beans. 4½ teaspoons canning salt (optional) Any additional ingredients from ‘Want to Experiment?’ (optional) Equipment needed: Gas or electric stovetop range with four burners Pressure canner with rack If range has a Permanent marker smooth cook-top, Large stockpot see canner and stove-top Small paring knife (optional) manufacturer’s directions Measuring cups regarding the use of a pressure Measuring spoons canner – it may not be Large colander recommended. Large mixing bowl Ladle Slotted spoon (for hot pack method only) You Spoon can use regular Paper towels or wide mouth jars and Thermometer two-piece lids, but make Timer (may be on oven) sure you choose just Towel or cake-cooling rack one style so they fit Pint canning jars, regular or wide mouth together! Ring bands, regular or wide mouth Two-piece metal canning lids and ring bands, regular or wide mouth Jar lifter Jar funnel Headspace tool Bubble freer or narrow spatula Oven mitts (recommended) Beg.4 Pressure Canning The Procedure: Just Follow These Steps... = Be Extra Careful! Part One: Preparing the Canner and Jars 1. Wash hands thoroughly with soap under running water for at least 20 seconds, rinse well, and dry. 2. Assemble equipment and ingredients. Fun F 3. Place the rack into the canner and act! fill with 2-3 inches of water. Turn burner Green beans originate from Peru, on medium-high to bring and keep water in South America. to 180°F (simmering) for a hot pack, or 140°F for a raw pack or if doing both. 4. Fill a large stockpot with 9 cups water to be used to fill jars. Cover stockpot with lid and turn burner heat on high to bring to a boil. Think About It: Vacuum Seals 5. Examine ring bands and discard any with rust or bends. Wash and dry as Vacuum seals form as jars cool, keeping needed. Examine jars carefully. Discard air out of jars so that the food inside is less any with cracks or chips in the rim. likely to spoil. Could a vacuum seal keep air out if there were cracks and chips 6. Wash jars in warm soapy water and in the jar? rinse well. To keep jars warm until use, either fill jars with hot water and place upright in the canner or cover jars with hot water in a drain-plugged sink. 7. Use a permanent marker to label lids with your name, the name of the product, and the date. If you’re feeling creative, make up a company name! Prepare lids according to manufacturer’s recommendations. Beg.5 Pressure Canning Part Two: Preparing the Beans and Filling the Jars 8. Use colander to rinse beans. Discard any discolored or diseased bean pods. 9. Use your clean hands to snap the ends off the beans, then snap the beans into 1-inch pieces. Or, use a small knife to cut off ends and slice into 1-inch pieces. Time to Decide: Raw packs are the quickest way to go, but hot packs tend to have the best color and flavor. Choose one or try a few jars of each! Raw Pack Hot Pack 10. Remove jars from hot water 10. Place beans into the boiling using jar lifter and pour water out in water for 5 minutes. Turn off heat. sink (not in canner). Place jars upright on a towel-covered countertop or a 11. Remove jars from water using rack. jar lifter and pour water out in sink (not in canner). Place jars upright on a 11. Use funnel and clean fingers to towel-covered countertop or a rack.
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